Ingredients for a Great Company Culture
Nick Sarillo "gets it" ["Lessons From a Blue-Collar Millionaire," February]. I have been in the restaurant business for 30 years, working my way up from bartender to owner of a consulting company. Teaching employees why they should do something rather than simply telling them to do it is often overlooked, but, as Sarillo has proved, the rewards are immeasurable.
Tony Figurelli
Owner, Meridian Hospitality Associates
Boynton Beach, Florida
I couldn't help noticing the similarities between the way Nick Sarillo manages his pizza empire and the leadership traits that Jim Collins writes about in Good to Great. This goes to show that the same great management practices can help build a dynamic culture at companies both big and small. Bravo, Mr. Sarillo, and thank you, Inc., for this story.
Peyman Zand
Principal, Applied Vision Group
Raleigh, North Carolina